Yield: 4 Servings
|1 pounds||Roast duck|
|1 can||(small) pineapple chunks|
|1 cup||Pineapple juice|
1. Bone and slice roast duck. Shred lettuce and arrange on a serving platter, with duck on top.
2. Drain pineapple chunks and arrange over duck. Pour pineapple juice into a saucepan and heat slowly.
3. Blend cornstarch and cold water to a paste, then stir in to thicken.
Pour sauce over duck and pineapple. Refrigerate to chill before serving.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .